One Pot Marry Me Shrimp Orzo (Print)
Shrimp and orzo simmer together with sun-dried tomatoes, Parmesan, and a touch of cream in one skillet.
# Ingredients:
→ For the Shrimp
01 -
450 g shrimp, peeled and deveined, thawed if frozen
02 -
2 tablespoons sun-dried tomato oil (reserved from jar)
03 -
0.5 teaspoon kosher salt
04 -
0.25 teaspoon freshly ground black pepper
05 -
1 teaspoon smoked paprika
→ For the Pasta and Sauce
06 -
2 tablespoons unsalted butter
07 -
4 cloves garlic, minced
08 -
0.25 teaspoon crushed red chili pepper flakes
09 -
720 ml low-sodium chicken broth
10 -
60 ml heavy cream
11 -
225 g orzo pasta (about 2 cups uncooked)
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1 teaspoon Italian seasoning
13 -
60 g sun-dried tomatoes, drained and julienned
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0.25 teaspoon kosher salt
15 -
0.25 teaspoon freshly ground black pepper
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50 g Parmesan cheese, freshly grated
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60 g baby spinach, packed (about 2 cups)
18 -
Fresh parsley or basil leaves, minced or sliced, for garnish
# Steps:
01 -
In a medium bowl, combine shrimp with sun-dried tomato oil, 0.5 teaspoon kosher salt, 0.25 teaspoon black pepper, and smoked paprika. Toss until evenly coated. Heat a large, deep skillet or Dutch oven over medium heat. Add shrimp and sauté for about 2 minutes per side until pink and just cooked through. Avoid overcooking. Transfer shrimp to a plate and set aside. If any liquid remains in the pan, discard and wipe the pan dry.
02 -
Return the skillet to medium heat. Add butter and melt. Stir in minced garlic and crushed chili flakes, sautéing for 2 minutes until aromatic. Stir frequently to prevent burning.
03 -
Add chicken broth, heavy cream, orzo, Italian seasoning, sun-dried tomatoes, 0.25 teaspoon kosher salt, and 0.25 teaspoon black pepper. Stir thoroughly. Bring to a simmer, reduce to low heat, cover, and cook for 10 minutes or until orzo is tender and most liquid is absorbed. Stir occasionally to prevent sticking.
04 -
Remove the lid. Stir in freshly grated Parmesan until melted and incorporated. Add baby spinach and stir until wilted, about 1–2 minutes. Taste and adjust seasoning as needed.
05 -
Fold the cooked shrimp back into the orzo mixture and allow to warm through for 1 minute. Top with minced parsley or sliced basil. Serve hot in shallow bowls, offering additional Parmesan as desired.
# Additional Notes:
01 -
Utilising sun-dried tomato oil intensifies the dish's savory depth; substitute with olive oil if unavailable.
02 -
For extra heat, increase red pepper flakes or add a touch of cayenne.
03 -
Best consumed immediately, but can be refrigerated in an airtight container for up to two days. Add a splash of cream or broth when reheating to restore sauce consistency.
04 -
For a lighter version, use half-and-half instead of heavy cream.